山药酸乳的配方优化  

Formula optimization of Chinese yam yoghurt

作　　者：陈默[1] 范雲[1] 艾秋实[1] 李斌[1] 闫文杰[1] 

机构地区：[1]北京联合大学应用文理学院,北京100083

出　　处：《中国酿造》2012年第12期144-146,共3页China Brewing

基　　金：北京市属高等学校人才强教深化计划资助项目(PHR201008304)

摘　　要：以山药汁和大豆蛋白为原料制备发酵酸乳,选择山药汁添加量、大豆蛋白添加量、蔗糖添加量和接种量作为4个影响因素,通过单因素试验和正交试验优化山药酸乳的配方。结果表明:山药酸乳的最佳配方为:山药汁添加量15%、大豆蛋白添加量3%、蔗糖添加量7%、混合菌种接种量3%,此时,山药酸乳的感官评分为9.6,高于其他试验组。A Chinese yam yoghurt was prepared using yam juice and soybean protein as raw materials. The effects of addition amounts of yam juice, soybean protein and sucrose were investigated as well as the inoculum. The yoghurt formula was optimized by single factor test and orthogonal test. The results showed that the optimal formula contained 15% yam juice, 3% soybean protein and 7% sucrose with 3% inoculation of mixed strains.

关 键 词：山药 酸乳 配方优化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]